2012 ACF Central Regional Conference

More than 550 chefs and foodservice professionals descended on Detroit, Mich., April 14–16, for the 2012 ACF Central Regional Conference, hosted by ACF Michigan Chefs de Cuisine Association, at the luxurious MotorCity Casino Hotel, which recently received AAA’s prestigious Four-Diamond rating for hospitality industry excellence.

Doug St. Souver, three-time “Food Network Challenge” champion, and Doug Ganhs, CEC, two-time “Food Network Challenge” champion, begin the conference April 13 with an incredible hands-on fruit-and-ice-carving workshop. Following that was chapter leadership training. Rounding out the day and officially kicking off the conference was the icebreaker reception, hosted by MotorCity Casino Hotel, at Comerica Park, home to the Detroit Tigers. Attendees were treated to a special tour of the ballpark followed by an incredible reception featuring the taste of Motown from some of the area’s best restaurants.

General session started the activities April 14. ACF Central Region Vice President Kyle Richardson CEC, CCE, CHE, AAC, welcomed everyone and provided pertinent ACF updates, along with other committee chairs and ACF National President Michael Ty, CEC, AAC. A special surprise was in store for ACF Culinary Team USA when Chefs de Cuisine Association of St. Louis presented a $15,000 donation to support the teams in their quest for gold at the Internationale Kochkunst Ausstellung, commonly known as the “culinary Olympics,” in Erfurt, Germany, Oct. 5–10, bringing the chapter’s total donation to $30,000. The excitement continued when accomplished chef and restaurateur Celina Tio, featured on Food Network’s “The Next Iron Chef” and Bravo’s “Top Chef Masters,” took the stage. She not only shared her kitchen philosophies, but showed attendees through an interactive demonstration the benefits of using social media to drive business and how she has successfully uses Twitter and Facebook to do just that. She was even tweeting and posting on Facebook during her presentation.

That afternoon attendees had the opportunity to meet with exhibitors at the trade show and watch the What’s in your Wok fried rice competition and Mozzarella Caprese Challenge. Meanwhile, the other regional competitors were hard at work off-site vying for ACF Central Region titles, from Chef of the Year to Student Chef of the Year, at the beautiful Schoolcraft College, Livonia. In the evening the host chapter and the Matt Prentice Restaurant Group held the Michigan Chefs Harvest Detroit Party at Coach Insignia to benefit the Gleaners Cooking Matters Program and Haven, two local nonprofits. It was an entertaining evening with Michigan’s best foods, a special selection of premium wines and craft beers, music and a scenic view of Detroit and Canada in the background.

The next two days provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through seminars and culinary demonstrations featuring the latest trends and techniques. April 15, members had the option of attending the American Academy Chefs dinner at the prestigious Detroit Athletic Club, hosted by Executive Chef Kevin Brennan, CEC, AAC, or experiencing one of Detroit’s top places to eat. The Vice President’s Gala completed the conference April 16, where the regional competition winners were announced.

A sincere thank-you to our sponsors and exhibitors, whose support was instrumental to our success, and to the AAC for donating $1,000 to the ACF Central Region Student Team winner to assist with national convention travel expenses.

Congratulations to all the award recipients and honorees for their outstanding contributions and goodwill, and to all the competitors for a job well done.

Chef of the Year | Pastry Chef of the Year | Chef Educator of the Year | Student Chef of the Year | Chef Professionalism Award | Hermann G. Rusch Chef’s Achievement Award | ACF Student Team Regional Championship | Baron H. Galand Culinary Knowledge Bowl | Chapter of the Year | Chapter Achievement Awards | President’s Medallions | Cutting Edge Awards | What’s in Your Wok: A Fried Rice Competition | Galbani® Mozzarella Caprese Challenge

Chef of the Year, Sponsored by Unilever Food Solutions

ACF Central Region Chef of the Year Award Winner

Brian Beland, CMC, executive chef/director of food and beverage, Country Club of Detroit, Grosse Pointe Farms, Mich.; ACF Michigan Chefs de Cuisine Association

Competitors

Mark Angeles, CEC, CCA, executive chef, Delaware North–Sportservice at Soldier Field, Chicago; ACF Windy City Professional Culinarians Inc.
Glenn Brown, CEC, AAC, corporate executive chef of food and beverage operations, The Country Club of Indianapolis, Indianapolis; ACF Greater Indianapolis Chapter
DeWayne McMurrey, CEC, executive chef of operations, Texas Tech University, Lubbock, Texas; ACF Texas Panhandle Chefs de Cuisine

Pastry Chef of the Year

ACF Central Region Pastry Chef of the Year Award Winner

Julia Julian, CC, CWPC, instructor, Madison College, Madison, Wis.; ACF Mad City Chapter

Competitors

Luis Amado, CEPC, baking and pastry arts department chair, Baker College’s The Culinary Institute of Michigan, Muskegon, Mich.; ACF West Michigan Lakeshore Chapter
Nicole Bujewski, pastry chef/owner, Le Flour Bake Shop, Chicago; ACF Windy City Professional Culinarians Inc.
Claudia Massell, pastry chef, Hollywood Casino Joliet, Joliet, Ill.; ACF Louis Joliet Chapter

Chef Educator of the Year

ACF Central Region Chef Educator of the Year Winner

Casey Shiller, CEPC, program coordinator, baking and pastry arts, St. Louis Community College–Forest Park, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

Competitor

Robert White, CEC, CCA, AAC, dean of culinary, The Culinary Institute of Michigan, Muskegon, Mich.; ACF West Michigan Lakeshore Chapter

Student Chef of the Year, Sponsored by Custom Culinary, Inc.

ACF Central Region Student Chef of the Year Award Winner

Marissa Bertram, student, Madison College, Madison, Wis., and baker, Sweet House of Madness, Lake Geneva, Wis.; ACF Mad City Chapter

Competitors

Oswaldo Arechiga, student, Joliet Junior College, Joliet, Ill., and cook, Truth Restaurant, Joliet; ACF Louis Joliet Chapter
James Edwards III, CC, chef de partie, Oakleys Bistro, Indianapolis, and butcher, Smoking Goose Meatery, Indianapolis; ACF Greater Indianapolis Chapter

Chef Professionalism Award, Sponsored by Minor’s®

ACF Central Region Chef Professionalism Award Winner

Donald Miller, CEC, CCE, AAC, executive chef, University of Notre Dame Food Services, Notre Dame, Ind.; ACF South Bend Chefs and Cooks Association

Competitor

Mark Spelman, CEC, AAC, corporate executive chef, Helen of Troy, El Paso, Texas; ACF Chefs Association of Greater El Paso

Hermann G. Rusch Chef’s Achievement Award

ACF Central Region Hermann G. Rusch Chef’s Achievement Award Winner

John Kaufmann, CEC, AAC, HOF, retired executive chef/owner, Antioch, Ill.; ACF Chicago Chefs of Cuisine Inc.

ACF Student Team Regional Championship, Sponsored by R.L. Schreiber, Inc.

ACF Central Region Student Team Regional Championship Winner

Chefs de Cuisine Association of St. Louis Inc.; Coach Dan Holtgrave, CEC

Competitors

The Chef’s Academy, Indianapolis; ACF Greater Indianapolis Chapter; Coach Brandon Hamilton, CEC, CCE
Culinary Institute of Platt College, Oklahoma City; ACF Culinary Arts Society of Oklahoma; Coach Mark Cochran, CEC, CCA, CFBE
Johnson County Community College, Overland Park, Kan.; ACF Greater Kansas City Chefs Association; Coach Felix Sturmer
Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter; Coach Timothy Bucci, CEC, CCE, CHE
Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul, Mendota Heights, Minn.; ACF Minneapolis Chefs Chapter; Coach Dennis Cowen
Madison College, Madison, Wis.; ACF Mad City Chapter; Coach Paul Short, CEC
Metropolitan Community College, Omaha, Neb.; ACF Professional Chefs & Culinarians of the Heartland; Coach Brian O’Malley
Schoolcraft College, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association; Coach Kevin Gawronski, CMC

Baron H. Galand Culinary Knowledge Bowl, Sponsored by American Technical Publishers

ACF Central Region Baron H. Galand Culinary Knowledge Bowl Winner

Kendall College, Chicago; ACF Windy City Professional Culinarians Inc.; Coach Dina Altieri, CEC, CCE

Competitors

Blackhawk Technical College, Janesville, Wis.; ACF Blackhawk Chapter of Professional Chefs; Coach Katie Thomas, CEPC
El Centro College, Dallas; Coaches William Hodges and Beth Sonnier
Chefs de Cuisine Association of St. Louis Inc.; Coach Richard Mueller
The Culinary Institute of Michigan at Baker College, Muskegon, Mich.; ACF West Michigan Lakeshore Chapter; Coach Beth Folkert
Delgado Community College, New Orleans; ACF New Orleans Chapter; Coach Nancy Burback, CEC, CCE, AAC
Johnson County Community College, Overland Park, Kan.; ACF Greater Kansas City Chefs Association; Coaches Daniel Hoerz and Rene Shortlidge, CSC
Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter; Coach Fred Ferrara, CEC, CCE
Metropolitan Community College, Omaha, Neb.; ACF Professional Chefs & Culinarians of the Heartland; Coach Janet Mar

What’s in Your Wok: A Fried Rice Competition, Sponsored by Riviana Foods®

Austin Yancey, instructor, Le Cordon Bleu College of Culinary Arts in Chicago, Chicago; ACF Windy City Professional Culinarians Inc.

Galbani® Mozzarella Caprese Challenge, Sponsored by Lactalis Foodservice and Galbani® Mozzarella

Edward Adel, CEC, culinary instructor, Johnson County Community College, Overland Park, Kan.; ACF Greater Kansas City Chefs Association

ACF Central Region Chapter of the Year

ACF Greater Indianapolis Chapter, Indianapolis

ACF Central Region Chapter Achievement Awards

ACF Chefs of Northwest Indiana, Schererville, Ind.
ACF Greater Indianapolis Chapter, Indianapolis
ACF Greater Kansas City Chefs Association, Shawnee, Kan.
ACF Louis Joliet Chapter, Joliet, Ill.
ACF Windy City Professional Culinarians Inc., Chicago

ACF Central Region President’s Medallions

Lucio Arancibia, CEC, AAC, vice president of food and beverage, MotorCity Casino Hotel, Detroit; ACF Chefs Las Vegas
Kirk Bachmann, CEC, AAC, president, Le Cordon Bleu College of Culinary Arts in Chicago, Chicago; Le Cordon Bleu Schools North America
Milos Cihelka, CMC, AAC, retired executive chef/co-owner, Bloomfield Hills, Mich.; ACF Michigan Chefs de Cuisine Association
Robert White, CEC, CCA, AAC, dean of culinary, The Culinary Institute of Michigan, Muskegon, Mich.; ACF West Michigan Lake Shore Chapter
Don Yamauchi, executive chef, Iridescence at MotorCity Casino Hotel, Detroit

Cutting Edge Awards

Debbie Bando-Duit, CEC, AAC, executive chef/owner, Bando’s, Beaumont, Texas; Texas Chefs Association
Ed Miniat Inc., South Holland, Ill.
Peter Jeschke, CEC, room chef, Harrah’s Joliet Casino and Hotel, Joliet, Ill.; ACF Chefs of Northwest Indiana